Olive Stuffed Leg of Lamb

Ingredients

• 1 shallot, chopped
• 2 garlic cloves, chopped
• ½ cup pine nuts
• ½ cup pitted Kalamata olives
• ¼ cup drained oil-packed anchovies
• ¼ cup finely grated lemon zest
• ¼ cup mint leaves
• ¼ cup parsley leaves
• 2 tablespoons thyme leaves
• ½ cup olive oil, plus more
• Kosher salt and freshly ground black pepper
• 1 3–4-pound piece butterflied boneless leg of lamb
• 2 cups soft sheep’s-milk cheese or goat cheese
• 1 garlic clove, finely grated
• 2 teaspoons finely grated lemon zest
• ½ teaspoon thyme leaves
• ½ cup plus 1 tablespoon olive oil
• Kosher salt and freshly ground black pepper
• 1 bunch watercress, trimmed
• 1 tablespoon fresh lemon juice
• Store-bought or homemade flatbread (for serving)

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